Chicken Enchiladas (2 enchiladas per serving)

Hill Country Fare Boneless Skinless Chicken Thighs, 12 oz
Pillgrim's Pride Boneless Skinless Chicken Breast, 13.1 oz
Old El Paso Enchilada Sauce, 9 serving
HEB White Corn Tortillas (2 tortillas), 6 serving
HEB Shredded Jalapeno Jack Cheese, 2 cup
Campbell's Fiesta Nacho Cheese Soup, 2.5 serving
1 Med. Onion
Sliced Black Olives (Canned)
Salsa

Boil Chicken, drain, then shred or cube, mix in 1 can Nacho Cheese Soup & 1/2 cup water. Chop 1 med. onion. Add seasonings (garlic, pepper, salt, chopped onion, cumin). Stir - mixing everything together well. Heat Corn tortillas in Microwave so that they are easy to roll without tearing. Lightly cover bottom of pan in enchilada sauce, so the enchiladas will NOT stick to pan. Dip each warmed tortilla in remaining enchilada sauce, covering completely, spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Jalapeno Jack Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a tbsp. of Salsa and a few sliced black olives. Bake at 350 for 35 minutes or until cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user TXSASSY76.